In a large mixing bowl, combine glutinous rice flour, sugar, and ube halaya or powder. Gradually pour in water while mixing until the dough becomes non-sticky and pliable. Knead the dough on a clean surface for about 5 minutes, until it's smooth and elastic.

Divide the dough into equal portions and flatten each piece in your palm. Place a small spoonful of your chosen filling at the center. Fold the dough over the filling and seal it tightly. Roll them gently to form round balls.

Spread sesame seeds on a plate and roll each filled dough ball in the seeds, coating it evenly.

In a deep frying pan, pour oil to submerge Ube Buchi partially and heat the oil to 350°F (175°C).

Carefully drop the coated dough balls into the hot oil, frying in small batches for about 4 to 6 minutes until golden brown.

Once golden, remove the Ube Buchi from the oil and place them on a plate lined with paper towels to absorb excess oil.

For an added touch of sweetness, drizzle powdered sugar or condensed milk over the Ube Buchi just before serving.